Question 1:
Write a short notes about emulsifiers.
Answer 1:
Emulsifiers is the substances which can reduce the surface tension at the interface of two normally immiscible phases to allow them to mix and form an emulsion. There are two types of emulsion are water in oil (w/o) or oil in water (o/w). The stability of emulsion are depend on degree of division of the inner phase, stability of the interfacial film, viscosity of outer phase and ratio and the specific weight of the volumes of two phases.
The main function of emulsifiers are to promote emulsion stability, stabilize aerated system and control agglomeration of fat globules. Besides that, emulsifiers also function to modify the texture and shelf life of food products.
Question 2:
Briefly D\describe the emulsifying agent that functions in the ice cream formulation?
Answer 2:
In ice cream, emulsifier play their function as aerating agent and foam stabilizer. Emulsifier actually stabilize the foam by destabilizing the product's emulsion. Emulsifier displace the protein from the fat globule surface to the aqueous phase to increase the liquid cream viscosity and allow fat globule to agglomerate. The increase viscosity will promotes aeration, while the agglomerates stabilize the air cells once the air is incorporated.
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Question 1:
Write a short notes about emulsifiers.
Answer 1:
Emulsifiers is the substances which can reduce the surface tension at the interface of two normally immiscible phases to allow them to mix and form an emulsion. There are two types of emulsion are water in oil (w/o) or oil in water (o/w). The stability of emulsion are depend on degree of division of the inner phase, stability of the interfacial film, viscosity of outer phase and ratio and the specific weight of the volumes of two phases.
The main function of emulsifiers are to promote emulsion stability, stabilize aerated system and control agglomeration of fat globules. Besides that, emulsifiers also function to modify the texture and shelf life of food products.
Question 2:
Briefly D\describe the emulsifying agent that functions in the ice cream formulation?
Answer 2:
In ice cream, emulsifier play their function as aerating agent and foam stabilizer. Emulsifier actually stabilize the foam by destabilizing the product's emulsion. Emulsifier displace the protein from the fat globule surface to the aqueous phase to increase the liquid cream viscosity and allow fat globule to agglomerate. The increase viscosity will promotes aeration, while the agglomerates stabilize the air cells once the air is incorporated.